A popular restaurant dish, this Cajun Chicken Alfredo is updated with broccoli, homemade cajun seasoning, and the creamiest, cheesiest Alfredo sauce!
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Cajun Chicken Alfredo with Broccoli

A popular restaurant dish, this Cajun Chicken Alfredo is updated with broccoli, homemade cajun seasoning, and the creamiest, cheesiest Alfredo sauce!
Course Main Course
Cuisine American
Keyword broccoli, cajun, chicken, pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 859kcal
Author Meggan Hill

Ingredients

  • salt and freshly ground black pepper
  • 1 pound penne pasta
  • 2 cups broccoli florets
  • 1 pound thin boneless skinless chicken breast cutlets
  • 2 - 3 tablespoons Homemade Cajun Seasoning or store bought
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/2 cup dry white wine such as Chardonnay
  • 2 cups heavy cream
  • 8 ounces Wisconsin parmesan cheese shredded, plus more for garnish

Instructions

  • Preheat oven to 200 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil.
  • Add pasta and cook until al dente, about 9 minutes. Strain out pasta and reserve pasta cooking water.
  • Return pasta cooking water to boil. Add broccoli and blanch until just tender and bright green, about 1 to 2 minutes. Immediately drain and plunge in to a bowl of ice water to stop the cooking and set the color.
  • Meanwhile, arrange chicken on a baking sheet or work surface and sprinkle both sides generously with cajun seasoning.
  • In large skillet, heat oil until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 155 degrees, about 5 minutes on each side. Transfer clean baking sheet or oven-safe plate, cover with foil, and place in oven to keep warm.
  • Clean skillet if desired (see notes). Return skillet to stove and melt butter until foaming over medium-high heat. Stir in garlic until fragrant, about 30 seconds.
  • Whisk in wine to deglaze the pan. Simmer until sauce has reduced by half, about 2 minutes (your pan is hot at this point so it should go pretty quickly).
  • Whisk in cream and simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
  • Return pasta to skillet and toss gently to coat. In skillet or in a large warmed bowl, pile broccoli on top of pasta, top with chicken, and garnish with more parmesan cheese.

Notes

It is not necessary to clean the skillet after Step 5. If you don't, the flavorful bits and spices from cooking the chicken will season the Alfredo sauce. It will also turn the sauce beige in color. If you prefer a white sauce, clean the skillet before proceeding with Step 6.

Nutrition

Calories: 859kcal